Cucumber Avocado Salad with Honey Creole Vinaigrette

INGREDIENTS

• 1 large avocado, cubed
• 1 lb Persian cucumbers, chopped
• ¼ red onion, thinly sliced
• 3 tbsp fresh cilantro, chopped

Honey Creole Vinaigrette:

• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 lime, juiced
• Salt, to taste
• 1 tbsp honey
• 3 tbsp olive oil
• 1 tsp Creole Kick Carnival Spice Blend

INSTRUCTIONS

• Roughly chop the cucumbers into 1-inch pieces. Transfer to a bowl and season with 1 teaspoon of salt, tossing to combine. Set aside for 30 minutes. Drain the cucumbers through a fine-mesh strainer, discarding the salty water.
• In a large bowl, combine the drained cucumbers, chopped avocado, sliced red onion, and cilantro.
• For the vinaigrette, add apple cider vinegar, minced garlic, lime juice, salt, honey, olive oil, and Creole Kick Carnival Spice Blend to a food processor or blender. Process until smooth and well-combined.
• Pour the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
• Serve immediately, or refrigerate for 30 minutes to let the flavors meld together. Enjoy with pan-fried salmon or your choice of protein for a complete and nourishing meal.